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The morning after the homecoming dance, I woke up to cool air and the sound of rain. My stomach was growling, and my mind immediately went to waffles. Since it’s fall, I decided to make pumpkin waffles, of course. After around 30 minutes of preparation, the beauty that was the pumpkin waffles sat in front of me. Because there’s always a chance that my vegan endeavors don’t come out as expected, I was nervous. But these waffles did not disappoint–even my non-vegan friend thought they were to die for.

Ingredients

1 tbsp ground flax (can substitute chia seeds)

¾ cups plant milk (almond milk, soy milk,cashew milk, ect.)

1 tsp apple cider vinegar

1 ½ oat flour (blended/grinded oats)

2 tsp baking powder

2 tsp cinnamon

¼ tsp allspice

¼ tsp nutmeg

¾-1 cup pumpkin puree

1 tbsp liquid sweetener

Instructions

Preheat waffle iron and lightly grease with cooking spray.

In a small bowl, add ground flax/chia seeds with 2.5 tablespoons water. Stir, and let sit for five minutes to make a ‘flax/chia egg.’

In another small bowl, add your choice of plant milk and apple cider vinegar. Stir and let sit for five minutes.